sourdough rolls

These delightfully spiced sourdough rolls are 100% naturally leavened with sourdough starter. Crusty on the outside and soft on the inside, these rolls have just a hint of sweetness and would pair beautifully with dinner such as soup or a hearty fall salad. Or, toast them and slather with butter and a drizzle of honey for a delicious breakfast.

Mini Pumpkin Spice Sourdough Rolls

400 g all purpose flour

sourdough starteer

150 g whole milk

110 g canned pumpkin puree

g salt

g butter

g sugar

cinnamon

ginger

ground nutmeg, ground turmeric, and ground cloves

Combine all ingredients in the bowl of a stand mixer, or a large mixing bowl. Knead with a dough hook on low speed (no higher than 2) for 15-20 minutes, until dough is soft, pliable, strong, and no longer sticky. If kneading by hand, prepare to work the dough for up to 30 minutes. If it becomes resistant to movement, cover with a damp cloth for 10 minutes and return to kneading until the dough is fully kneaded.

Place the dough in a lightly oiled bowl and allow to bulk ferment, covered, until visibly puffy, light to the touch, and evenly risen, between 4-6 hours at 75°F. It may not double in size but you will be able to feel and see that the dough has taken on air and has a webby texture underneath.

While the dough rises, cut 24 pieces of unbleached, 100% cotton kitchen twine into 10 inch lengths. Place the string in a small dish of neutral oil.

Dump the dough onto a lightly floured or oiled surface and divide into 8 even pieces. Tuck the sides of each piece of dough towards the center, then turn the dough seam-side down onto the surface. Making a claw-shaped cage with your hands, roll the dough around in circles to tighten the dough into a round roll.

Lay three oiled strings down on the surface in an even crossed pattern, then place a roll, taught side up, on the center point. Gently tie each string at the top of the roll, leaving a bit of slack. Repeat for remaining rolls using remaining string.

Place the tied rolls on a baking sheet lined with parchment paper, cover with a large plastic bag or wrap, and refrigerate overnight or for up to 18 hours.

An hour before you’d like to bake the rolls, remove them from the oven to warm up slightly. Preheat the oven to 350°F.

Place the rolls in the oven, with the strings on, and bake until lightly golden. The interior of a roll should read above 200°F when fully baked.

Cool rolls on a wire rack until you can handle them, then use clean kitchen scissors to snip and release all the strings. If any strings are resistant, gently tug them until they slide out, trying not to rip the bread. If desired, place a pumpkin seed on the top of each roll for a stem.

Serve with butter and honey, or as an accompaniment to your favorite fall soups or meals.

Soft sourdough dinner rolls are everything you ever dreamed of! These amazing, pull-apart dinner rolls are fluffy, buttery, and so easy to make.

Soft Sourdough Dinner Rolls Recipe

sourdough starter

all-purpose flour

water

butter

milk

sugar

salt

bread flour

8 PM Feed starter: 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Feed Your Starter

7:30 AM Melt butter: In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.

8 AM Mix the dough: Add the flour and active sourdough starter to the bowl and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.

9 AM First rise: Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. To perform a set, pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size. (See notes.)

12 PM Shape and Second rise: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.

4 PM Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked. Brush the top of the roll with melted butter and serve.

Make the Dough

https://embed.mediavine.com/videos/odz14uggttlazsbamgbf

Soft sourdough dinner rolls are everything you ever dreamed of! These amazing, pull-apart style dinner rolls are soft and fluffy with just a touch of sweetness. You won't believe how easy they are to make!

Soft Sourdough Dinner Rolls

Follow these simple instructions for the softest and fluffiest Sourdough Rolls you’v ever tasted! Homemade Rolls have never been easier and you will love this recipe!

Sourdough Rolls (with sourdough starter)

buttermilk, room temperature

sourdough starter (220 grams)

flour

white sugar

Butter

Mix together the buttermilk, sourdough starter, butter, egg,...

Mix together the buttermilk, sourdough starter, butter, egg, salt and white sugar in the bowl of a stand mixer and mix until combined. If you don’t have a stand mixer, mix vigorously with a wooden spoon.

Add in the flour slowly, 1/2 cup at...

Add in the flour slowly, 1/2 cup at a time and mix until the dough is no longer sticky. Combine each 1/2 cup with the other ingredients well before adding more flour – too much flour will make these dense.

Once all the flour is added, let it...

Once all the flour is added, let it knead with a dough hook attachment for about 10 minutes, or until the dough is soft, smooth and elastic. Alternatively, you can hand kneed it.

Place in a butter bowl and let rise...

Place in a butter bowl and let rise in a warm spot until about doubled – or around 12 hours. If you are in a hurry, you can use an Instant Pot (see instructions above for Instant Pot rising).

After the dough has risen sufficiently, punch it...

After the dough has risen sufficiently, punch it down into the bowl gently. Divide the dough into 12-14 equal pieces.

Form the dough by pulling four sides into...

Form the dough by pulling four sides into the center and the rounding out the roll.

Place in a greased 9×13 glass dish. Let...

Place in a greased 9×13 glass dish. Let rise – this may take 6-8 hours. For a faster rising time, turn your oven to 200 degrees. Once it’s preheated, turn it off, and place the rolls inside to rise.

Once the rolls have risen, set the to...

Once the rolls have risen, set the to 375 degrees. Bake for 20-25 minutes.

Brush with butter and enjoy!

This delightful sourdough discard monkey bread combines everything you love about cinnamon rolls into a show stopping cinnamon pull apart loaf!

Sourdough Discard Monkey Bread Recipe

250 g Milk (Warm)

Sugar

g Instant Yeast (or active dry yeast)

100 g Sourdough Discard (unfed sourdough starter (see notes))

500 g Bread Flour (or All Purpose Flour)

Salt

60 g Butter (room temperature)

g Butter (Melted)

200 g Sugar (granulated)

g Cinnamon (Ground (2 tsp))

120 g Brown Sugar

g Vanilla Extract

120 g Confectioner's Sugar ((icing sugar))

Milk

Add the yeast, sugar and warm milk to a bowl and allow them to get frothy.

Now add the sourdough starter and mix until well combined.

Now add the flour and salt and mix into a rough dough. You can use your hands to do this or a dough scraper - whatever you find more natural to you. Allow the dough to rest for 15 minutes.

Now it&#39;s time to knead in the butter. Add the butter a little at a time to ensure that it incorporates more easily (see notes for extra tips on this step).

Cover the dough and allow it to rise. You want it to double.

BREAD DOUGH

Before you can assemble the monkey bread, you need to prepare the melted butter and cinnamon sugar mixture listed in the ingredient list above.

Take the dough that has doubled and turn it out onto the counter. You need to form the dough into small balls. I have chosen 30g per ball, but anywhere between 20 to 30g is perfect. Weigh each piece and form into a small ball. They don&#39;t have to be perfect as they will expand inside the bread pan.

Dip each of the balls into the melted butter, then into the cinnamon sugar and then layer the balls inside a well buttered bundt pan until you&#39;ve used all the balls.

Cover the pan and allow the dough balls to proof and rise again.

ASSEMBLING THE MONKEY BREAD

Once the dough has risen in the bundt pan and is light and fluffy, it&#39;s time to add the sauce and bake the monkey bread.I recommend preheating the oven at this stage, so it&#39;s ready once you&#39;ve added the sauce. Preheat the oven to 350F (175C).

Melt the butter and then stir in the brown sugar and vanilla to create the brown sugar and butter sauce.

When you&#39;re ready to bake the sourdough monkey bread, pour the sauce all over the dough balls. Gently tap the bundt pan on the counter a few times to ensure that the sauce goes all the way through the dough.If the sauce seems like it&#39;s too much, you don&#39;t have to add it all. The amount you need will depend on the size of bundt pan you use.

ADDING THE SAUCE

PRO TIP - If the bundt pan is quite full, place it on a cookie sheet before placing it in the oven so that the base of your oven doesn&#39;t get sugar sauce dribbled on it.

Bake the sourdough monkey bread on the lowest shelf of your oven for around 40 minutes - or until it&#39;s baked through. Keep an eye on it as the top will burn really easily!If it&#39;s burning easily in the oven, pop a sheet of aluminium foil over the pan to protect the top.

When the monkey bread is cooked, take it out of the oven and let it sit for around 15 minutes. Be very careful as the sugar sauce will be very bubbly and hot!

Place a wire rack on the base of the bundt pan and carefully invert the sourdough monkey bread. If you want to catch all of the caramelised sauce, use a plate instead of a wire rack.

BAKING THE MONKEY BREAD

Mix together the sugar, milk and vanilla until it forms a thick paste. Drizzle this all over the sourdough monkey bread.

ICING

Bite sized pretzel dough balls boiled, then baked to perfection and served with the best beer cheese dip you&#039;ve ever tasted! They make such a fun savory snack made with sourdough discard and lots of love!

Sourdough Discard Pretzel Bites

g Sourdough Discard ((see notes))

Water

g Sugar

g Yeast ((I've used instant yeast))

Flour

Litres Water

60 g Bicarbonate of Soda (Baking Soda

215 g Beer

250 g Cream Cheese

300 g Cheese ((shredded))

I recommend using a stand mixer for this recipe as it is a stiff dough and can easily be kneaded in a stand mixer. If you don&#39;t have a stand mixer, you can still make these by hand (I&#39;ve done it many times by hand, it will just take a bit of work to knead the dough - make sure you read my notes for this).Add sourdough starter, water, yeast, flour, sugar and salt to the bowl of your stand mixer and bring together to form a shaggy dough.

Knead the dough (you&#39;ll need to use a dough hook for stand mixers) for around 10 minutes until it is smooth and supple. Be sure to give your stand mixer a break every few minutes so it doesn&#39;t over heat.This is a stiff dough (much like sandwich bread dough) so it won&#39;t be super elastic, however it should be smooth and not sticky.

Once the dough is sufficiently kneaded, you&#39;ll need to allow it to rise, covered with plastic, at room temperature.You want the dough to double and be puffy and soft. As we are using added yeast, this won&#39;t take too long, but it is a low hydration dough so give it a little extra time than normal.

Once the dough has risen, you&#39;ll need to shape the pretzel bites. It&#39;s quite simple, you just need a little patience.Divide the pretzel dough into smaller portions. I like making mine 20 to 30g, but you can do bigger or smaller if you prefer.

Take each portion of dough and shape it into a little ball. I like to pinch the dough underneath to form a tight round ball, but you can also roll them if you prefer.

Cover the pretzel bites with a dish towel and allow them become lovely and puffy.

Once they are puffy, place them into the freezer for around 15 minutes to set.

While they are setting in the freezer, bring a pot of water with 60g of baking soda added to the boil and preheat your oven to 200C/390F.

When the water is boiling, carefully place 10 - 12 pretzel bites into the boiling water at a time. You want to boil them for around 20 seconds each. They should float to the surface and that&#39;s when you know to take them out.

Carefully remove the pretzels from the boiling water using a slotted spoon.Lay the pretzels onto a baking tray lined with baking paper.

Using a pastry brush, brush on the egg wash mixture and then sprinkle with salt or seeds as desired.

Bake the pretzel bites for around 15 to 20 minutes at 200C/390F. Remove them from the oven when they are golden brown.

Allow them to cool before you enjoy them!

To a medium sized saucepan, add the beer and bring to a simmer over a moderate heat.

Once the beer is simmering, add the cream cheese block and whisk until it is well combined with the beer. Continue to whisk until the mixture begins to bubble slightly.

Now add the shredded cheeses and continue to whisk until all of the cheese is melted and the dip is smooth.

Add a pinch of cayenne or some black pepper if you would like to.

Pour into a serving dish and allow to cool slightly so it begins to thicken.

Serve warm with sourdough discard pretzel bites.

Beer Cheese Dip

Making these now. The Guinness can will make double the recipe- hate to waste beer so doubling it. My question is can I freeze the extra dip? I was thinking to use my souper cubes then my food saver?

So yummy!  I did use everything bagel sprinkles and made your beer cheese. That was spectacular!

These are soooo good. My husband said he ate 12. Instead of the cheese, he whipped up some garlic Parmesan butter.  We will be making these again.

I made them last night and OMG the bomb! My kids (one of them very picky) devoured them. 
Next time will make a double batch. Thanks for such a well described recipe, so easy to follow.

So easy.  My kids helped me too.  Oh what a difference fresh pretzel bites taste like!  Love this

I made the regular soft pretzels and this beer cheese sauce. The cheese sauce is perfect. It is smooth, flavorful and not too thick. There is no graininess like with flour based sauces. It is the only cheese sauce recipe I will ever need.

I made these using AP flour but reduced the water by 30g and they turned out perfect! My teenagers cannot stop eating them

What a fantastic recipe. Tried half the quantity and got 18 gorgeous pretzels. They were soft yet chewy and had a rich colour as promised in the recipe. Will definitely try it again. Thank you for the easy to follow recipe.

I made these for my family and friends. Everyone enjoyed them! I mixed the dough last night and then made the balls. After they puffed up, I covered them and put them in the refrigerator overnight. In the morning I continued with the recipe instructions by putting them in the freezer for a few minutes before the boiling water. They turned out great and we enjoyed them during our basketball tournament!

Made these today and have already eaten about 7 of them!

You will love these flavorful, delicious sourdough rolls that are so much better and healthier than anything you can buy.

Easy Crusty Sourdough Rolls

g active sourdough starter

AP flour

110 g active sourdough starter

Combine sourdough starter, water, and flour. Mix well and keep in a warm spot for at least 4 hours but no more than 12 hours.

To make the sourdough starter:

When the sourdough starter is active, mix the remaining flour and water into a shaggy dough. Let is autolyze for 30 mins.

Add the sourdough starter and knead for 10 mins. Let the dough rest for 10 mins.

Add the salt and knead the dough for 2-4 mins.

Let the dough bulk ferment in a warm spot at 24˚-28˚C (75˚-82˚F).

Divide the dough into 9 even pieces of about 118g each. Create some stretch-and-folds and shape them into oval rolls. Let them rest on a linen cloth for 60-90 mins.

Preheat the oven to 260˚C (500˚F). Score each roll across the top and spray with water. Add some water or ice cubes to the oven to create steam.

Bake the rolls for 25 mins or until golden brown.

To make the dough for the rolls:

Soft sourdough Hawaiian rolls, sweetened with pineapple juice and enriched with butter, milk and eggs. They&#39;re so good, they&#39;ll have everyone asking for seconds!

Sourdough Hawaiian Rolls

Milk ((whole))

g Butter ((melted))

200 g Pineapple Juice ((fresh or canned))

g Brown Sugar

530 g All Purpose Flour

Egg Yolk

g Sourdough Starter ((fed and bubbly))

g Butter

Honey

Add the milk, butter, pineapple juice, sugar, salt, egg and vanilla to the bowl of your stand mixer. Mix the ingredients together so that the sugar and salt are dissolved and everything is mixed through. It won&#039;t take long, like 30 seconds - you just don&#039;t want gritty sugar and salt through your dough.

Now add your flour and sourdough starter to the liquid in the bowl. Mix the flour and sourdough starter through the liquid so it just comes together.

Depending on the type of mixer you&#039;re using, you may need to add your dough hook on for the next step. You want to knead the dough using your stand mixer until it forms a silky, slightly tacky dough. The dough is enriched with butter, milk and egg so will be glossy. It will generally come away from the sides of the bowl when it&#039;s done. It can take anywhere from 3 to 8 minutes depending on the type of stand mixer you&#039;re using.

Bulk Ferment:Once the dough is sufficiently kneaded you need to let it ferment and rise. You can leave it in your stand mixer bowl for this (saves washing up) or you can transfer it to another bowl if you like. Cover the bowl with plastic or a damp tea towel and let it bulk ferment. As always, the time it takes will depend on your starter and the temperature in your home. You want the dough to rise around 50% at this stage.

Shaping Your Rolls:Once your dough has risen you need to shape it into the rolls. This recipe will give you 12 rolls around 80 g in weight. In the picture I&#39;ve done 9 rolls at 110g each.To shape the dough, tip it onto your counter (you won&#39;t need flour as it won&#39;t be a sticky dough). Using a metal dough scraper, cut the dough into 12 pieces. I like to use a scale to ensure that all the pieces are exactly the same. Gently shape each piece of dough into a round ball. Arrange the dough balls into a parchment lined tin or an oiled baking dish. They need to be just touching each other in the tin.

Second Rise:Cover the tin with a tea towel and allow the rolls to double in size. They will look puffy and squished - this is good! It will generally take around 2 hours for them to double - but of course will take longer if your house is cold.

Baking The Rolls:Once the rolls have doubled, brush generously with butter.Place the rolls into a cold oven set to 180ºC (350ºF) and bake for around 30 minutes. You&#39;ll know they&#39;re done when they are golden on top. Because these rolls contain milk and sugar, they are prone to burning on top so just keep an eye on them. (see notes)

Take them out of the oven and brush immediately with melted butter and honey (this is completely optional but gives your rolls a lovely sheen).Once cooked, place your rolls onto a cooling rack to cool slightly before tearing apart and enjoying them!

I made these for some bbq sliders and they turned out amazing! Great texture and flavor!

I love this recipe and have made it numerous time! I am wanting to try making a whole  boule vs rolls. Have you ever tried?

Made exactly as posted. After rising, formed into shape put into batard shaped basket. Left in refrigerator. Removed after about 12 hours. Put into loaf pan. Cut slits for expansion. Baked straight from refrigerator for about 50 minutes. 
The most gorgeous, high, sandwich loaf. WILL be using this recipe again.

Amazing recipe! Easy recipe and delicious rolls. I had to guess what the bakers schedule would be for me. I used the bakers schedule from the skill rolls recipe and it worked well. Definitely recommend making a double batch because you will be shocked how quickly you and your family will devour these!

This recipe is delicious and I’m making it for my holiday party this year. Just wondering how long would you suggest baking if I’m making 24 smaller rolls instead of 12 regular sized ones.

Top 7 sourdough rolls recipes from across the web

The most viewed sourdough rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mini Pumpkin Spice Sourdough Rolls

Soft Sourdough Dinner Rolls Recipe

Sourdough Rolls (with sourdough sta...

Sourdough Discard Monkey Bread Reci...

Sourdough Discard Pretzel Bites

Easy Crusty Sourdough Rolls

Sourdough Hawaiian Rolls

Top 7 sourdough rolls recipes from across the web

The most viewed sourdough rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Pumpkin Spice Sourdough Rolls

Soft Sourdough Dinner Rolls Recipe

Sourdough Rolls (with sourdough sta...

Sourdough Discard Monkey Bread Reci...

Sourdough Discard Pretzel Bites

Easy Crusty Sourdough Rolls

Sourdough Hawaiian Rolls

The most viewed sourdough rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine